Extremely soft and pillowy Japanese hokkaido style milk Bread recipe using tangzhong technique popularly known as 65°C recipe water roux method by Yvonne Chen , bread doctor.
For the tangzhong – water roux
- 1/2 cup water
- 1/4 cup + 1 Tablespoon all purpose flour
For the Yeast mixture
- 1/4 cup water
- 2 teaspoon yeast
- pinch of sugar
For the dough
- 400grams (around 2.5–3 cups) all purpose flour
- 1/4 cup sugar
- 25g (1/4 cup) milk powder
- 6 tablespoon milk
- 1 egg
- 2 Tablespoon butter
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract (optional)
- 1 teaspoon lemon zest (optional)
- 1 teaspoon orange zest (optional)
- 1 more egg, beaten with a splash of water, for eggwash
- Mix the water and flour and heat it on medium flame until it starts to become a watery custard or tangzhong.
- Add warm water plus a pinch of sugar to the yeast and leave it aside for 5 minutes so it becomes foamy.
- Mix the dry ingredients and whisk till combined – flour, sugar, milk powder, salt, lemon zest and orange zest.
- In a separate bowl mix together Milk, eggs, vanilla, all of the tangzhong, butter, and all of the yeast mixture.
- Add the wet ingredients to the dry ingredients and start kneading. Knead for 5 minutes on medium speed on a stand mixer. If kneading by hand, knead for a good 10 minutes. Let it rise in a draft free place until doubled. About 60 to 90 minutes.
- Once doubled, Shape the dough. Divide dough into 4 equal pieces. each piece, roll the dough out into an oval. Fold the oval, crimp and then flatten. Roll the dough up lengthwise, then place into the loaf pan. Do the same for remaining 3 dough pieces. Cover it and let it double again.
- Preheat the oven to 180C/350F.
- Coat the dough with egg wash and bake in a preheated oven at 180C/350F for 40 minutes. When it’s done, the bread will sound hollow when tapped.
- Category: Bread
- Cuisine: Japanese